Wine Classes

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OTTO hosts wine classes twice weekly. These fun and educational experiences are hosted at the standing high-top tables in the front of the restaurant (the Enoteca). Each class includes tastes of five wines (three reds and two whites, unless otherwise noted) and lasts approximately 90 minutes. To complement our selection of wines, classes include the chef’s selection of artisanal cheeses and house-cured meats. All classes are led by a Sommelier from OTTO’s knowledgeable and enthusiastic wine team. For reference, all classes are $60 per person, unless otherwise noted. Please be advised that class prices are exclusive of gratuity.

To make a reservation in a public wine class, please email vino@ottopizzeria.com or call the restaurant at 212.995.9559. 

             Saturday Afternoon Classes at 2:00pm                       

March 4 – The Start of Bastianich Wines $60

Over the years within their growing empire, you stop to think about what has come to make Mario and Joe’s restaurants so successful. It’s the warmth of the service, high quality of food, and of course, great wine to go along with these two. In this class we’ll dive into Joe Bastianich’s start in the wine world and taste some of his wines that have truly made him a success. 

FLOR, PROSECCO, NV
BASTIANICH, FRIULANO, 2015
BASTIANICH, REFOSCO ROSATO, 2016
LA MOZZA, “I PERAZZI,” 2015
BASTIANICH, “VESPA ROSSO,” 2012

March 11 – Mt. Etna: Destruction to Rebirth $75

 While growing grapes on an active volcano doesn’t seem like the best idea to most, Sicilians would intensely argue otherwise. The lava flow may destroy and ruin the Western slopes, but the aftermath and affect it has on the soil become infinitely more important in terms of the flavor and complexity it brings to the grapes themselves.

GRACI, ETNA BIANCO, 2015
FONDO ANTICO, ROSATO, 2015
AL CANTARA, NERELLO CAPPUCCIO, 2013
BONACCORSI, “VAL CERASA,” 2013
TERRE NERE, “FEUDO DI MEZZO,” 2014

March 18 – Hard Headed Italians $60

Some people say they’re stubborn, others have proclaimed them the “Last of the Mohicans,” but in this class we will take a closer look at the more traditional producers throughout Italy. 

CAPRAI, “GRECANTE,” 2015
TERRE BIANCHE, PIGATO, 2015
GUISEPPE MASCARELLO, “TOETTO,” 2012
DU CROPIO, “DOM GIUVA,” 2012
CASTELL’ IN VILLA, CHIANTI CLASSICO, 2012

March 25 – A Hard Look on Super Tuscans $125 

What exactly does the name Super Tuscan mean? From the use of international varieties to the rebels of their respective regions, we’ll take a closer look into what gave them their claim to fame.

MONTEVERTINE, TOSCANA ROSSO, 2013
FONTODI, “DINO,” 2013
POGGIO ANTICO, “MADRE,” 2012
VECCHIE TERRE DI MONTEFILI, 2010
POLIZIANO, “LE STANZE,” 2011

 

 

          
    Tuesday Evening Classes at 6:30pm  

March 7 -South of the Boot $60

From the mineral driven white wines of Campania to the intensely earthy wines of Puglia, we’ll be taking a look into the wines of the southern regions of Italy and taste some grapes indigenous to these areas that you’ve probably never even heard of.

LIBRANDI, “EFESCO,” 2013
SAN GIOVANNI, “PAESTUM,” 2015
SAN DOMENICO, “PRINCIPE,” 2012
MUSTO CARMELITANO, “SERRA DEL PRETE,” 2012
POLVANERA, PRIMITIVO, 2013

March 14 – What You Age In Matters  $60

You can age wine in just about everything, but how exactly do these vessels affect the final product? From stainless steel to oak, to even amphora, we’ll explain how important these pieces are to the wine making process.

OCCHIPINTI, “SP68”, BIANCO, 2014
GUTTAROLO, FIANO, 2011
RAINOLDI, GRUMELLO, 2011
COSTE DI BRENTA, MONTEPULCIANO DI ABRUZZO 2014
TOMASSO BUSSOLA, “CA’ DEL LAITO,” 2012

March 21 – Not Just Italian $60

While people know Super Tuscans and their use of international varieties, not many people realize how much of an affect this movement had on the entirety of Italy. Here we will turn away from indigenous varieties for just this class and show how these grapes fare in Italy.

DE FERMO, “LAUNEGILD,” 2015
ABBAZIA DI NOVACELLA, KERNER, 2015
IULI, “NINO,” 2012
SCARBOLO, MERLOT, 2013
STEFANO AMERIGHI, SYRAH, 2013

March 28 – Back to the Basics $60

Want to know how that grape went from vine to wine? Here we will go through the specific method of how wine is made, and show off some different producers that accentuate different steps throughout the process.

ANTICA FRATA, FRANCIACORTA, NV
KETTMEIR, MULLER THURGAU, 2015
MUSTO CARMELITANO, AGLIANICO ROSATO, 2015
BURLOTTO, LANGHE ROSSO, 2015
BAGLIO DI GRISI, SYRAH, 2015        

 

 

Information 

Reservation Information

To make a reservation in a public wine class, please email vino@ottopizzeria.com or call the restaurant at 212.995.9559. 

Please be advised that we do require a 4-guest minimum to hold all public wine classes. Should we be forced to cancel a class due to lack of participation, all guests will be provided with at least 24 hours advance notice. Though we are not able to accommodate groups larger than 6 guests in our public wine classes, private wine classes are available for groups of 6-24. For more information, please contact our Group Dining team at groupdining@ottopizzeria.com

Further Questions

If you have any further questions, please email us at vino@ottopizzeria.com or call us at 212-995-9559.

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